Raw matcha & chocolate cheesecake


A match made in heaven! Unless you do not like matcha or chocolate!

As for me, I just adore these 2 and when I combined them in this recipe, it was just too good to be true.

But again, if you do not like matcha, then this cake is not for ya.

Made with whole ingredients like macadamia, cashews, dates, oats.. this cake is a non bake, almost raw, 100% vegan, refined sugar free and oh so delicious!

The figs on top just complement the flavors in the cake and take it to another level, try not to replace them as they are very special in this recipe. Now if they are not in season, I would recommend using caramelized bananas, this will be interesting and as pleasurable combination as the figs one.

Let's get started!

Preparation time: 40 minutes

Freezing time: 3 hours +

Servings: 12 slices

Ingredients:

For the crust:

1 cup oat flour* (100 g)

1/2 cup date paste ( or 160 g pitted medjool dates)

1/2 cup unsweetened raw cacao powder (40 g)

1/2 tsp vanilla extract

pinch sea salt

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1/2 cup melted coconut oil

*you can make your own by processing 3 cups of rolled oats and sifting it to remove the bran.

For the filling:

1 cup soaked raw cashews

1 cups soaked raw macadamia

1/3 cup raw agave syrup +2 tbsp

1/4 cup plantbased milk of choice

1 tbsp lemon juice

1 tsp premium grade matcha powder

tiny pinch of sea salt

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1/4 cup melted coconut oil

For garnish:

5 figs, sliced

1/2 cup leftover filling + 1/2 tsp matcha , mixed and added to a piping bag

some soaked macadamia

edible flowers

Guidance:

To make the crust:

In a food processor,add all the ingredients together except the oil.

Process then stream in the oil until the ingredients are well combined.

The mixture may look too crumbly for you, but it should press well and hold together well when you squeeze it between your fingers.

You may want to add a little more oil but do not add too much maybe 1 tbsp max, I didn't add any extra and it pressed really well down the cake pan.

Transfer the mixture to a 7 " springform cake and press it down evenly using your fingers and the palm of your hand. You can also use the back of a spoon or of a measuring cup.

Place in freezer to make the filling.

To make the filling, Add all the ingredients to a high speed blender, except the oil.

Blend until well combined, scraping the sides of the blender many times to make sure all the ingredients are well combined.

Stream in the oil from the blender opening on top and keep blending until smooth and creamy.

Taste and adjust sweetness to taste.

Transfer the filling to the cake pan and spread it on top of the crust, make sure to keep 1/2 cup of the filling to decorate the cake

Freeze it for 2 to 3 hours or more until it is time to serve.

Decorate it with sliced figs.

Mix the leftover filling with more matcha, add to a piping bag and decorate using the shape you like.

Add some soaked macadamia& your choice of edible flowers.

Keep it in the freezer and take it out an hour before serving (or maybe less, depending on the weather).

P.S: I love to freeze it after decorating, it makes the figs taste even better.

I hope you give this cake a try and let me know what you think.

If you do, please tag @nathaliesader #nathaliesader, I would love to see your recreation and repost on my page or stories!

#vegancake #rawcake #matcha #cheesecake #chocolate